One. Qifeng cake is made of egg white, which is alkaline and has a PH of 7.6.
However, egg white can form bulkiness and stability in a slightly acidic environment, that is, when the PH value is 4.6 ~ 4.8.
A large number of other ingredients can only be added after the foam begins. Qifeng cake is egg white and
Egg yolk is stirred alone, tartar powder is added after egg white is stirred to form an acidic environment, and then
Stir the egg yolk batter. Otherwise, the egg white can be sent away, but with egg yolk noodles.
The paste will sink and cannot be formed. So it can be realized by using this characteristic of Tata powder.
Best starting effect. The addition of Tata powder is 0.6% ~ 1.5% of the whole egg, which is the same as egg white.
Mix the separated sugars together and add them.
Function of Tata powder: 1 Neutralize the alkalinity of protein;
2. Help protein foam.
Stable and lasting;
3. Increase the toughness of the product and make it softer.
If there is no tata powder, you can use a tablespoon of lemon juice or white vinegar instead.
Baking powder is a compound loosening agent, also called baking powder and baking powder, which is mainly used as a quick loosening agent for flour food. Some kinds of baking powder can be divided into sweet baking powder and edible baking powder, which is a kind of fast starter and is mainly used for the rapid fermentation of grain products. Production of cakes, cakes, steamed bread, steamed bread, shortbread, bread and other foods.
Usage and dosage: firstly, mix the flour (or other cereal flour) to be prepared evenly according to the proportion of 2-3% baking powder, then add a proper amount of warm water or cold water for kneading or stirring, and give a certain fermentation time to make various steamed buns by active steaming, roasting, baking and frying.
Baking powder, also known as "instant baking powder" or "baking powder" or "cake baking powder", is a kind of west point leavening agent and is often used in the production of cakes and cakes.
Baking powder is a kind of white powder, which contains acid substances such as baking soda powder and corn flour as filler. When baking powder reacts with water, acidic and alkaline powders are dissolved in water at the same time, and some of them will start to release carbon dioxide, and at the same time, more gas will be released during baking and heating, which will make the product expand and soften. According to the different reaction speed, baking powder can also be divided into slow reaction baking powder, fast reaction baking powder and double reaction baking powder. Fast-reaction baking powder starts to work only when it is dissolved in water, while slow-reaction baking powder starts to work during baking and heating. Among them, "double reaction baking powder" has the reaction characteristics of fast and slow baking powder. The baking powder purchased in the market is generally "double reaction baking powder".
Although baking powder contains baking soda powder, acid powder (such as Tata powder) is added after precise detection to balance its pH value. So basically, although baking powder is alkaline, baking powder on the market is neutral. Therefore, baking powder and baking powder cannot be replaced at will.
As a filler in baking powder, corn flour is mainly used to separate acidic powder and alkaline powder in baking powder to avoid their premature reaction. Baking powder should also be preserved as much as possible to avoid premature failure due to moisture.
Organic acid salts with different reaction rates are used in baking powder for many times to produce gas. The foaming ability is strong and lasting, and the gas can be released evenly from the initial stage of mixing batter (dough) to all stages of oven baking, especially after oven baking. It belongs to multi-bubble high-efficiency baking powder, which can form uniform and delicate spongy tissue in baked goods, making baked goods such as cakes, bread and steamed bread soft, bulky and elastic. It is used in biscuits, fried dough sticks and shortcakes, which makes the tissues crisp, delicate in taste and pure in flavor.
Baking soda refers to sodium bicarbonate, and its chemical formula is NaHCO3. It can destroy the fiber structure of meat and make the meat absorb water, thus making the meat soft and expand, so as to achieve the purpose of freshness, tenderness, smoothness and softness.